Donairs, Donair Sauce, and Garlic Fingers recipes

One of my favorite new traditions that we have started since moving toYellowknife is inviting over some East Coasters for what we call "Pizza Corner Night". We make homemade donairs, garlic fingers, and pizzas, and serve it all with sweet, thick and delicious homemade donair sauce. Add some beer, and some drunken boys fighting in the kitchen, and it's a pretty enjoyable evening.

Donair Meat

• 3 pounds lean hamburger (triple ground^*)
• 3/4 cup bread crumbs
• 2 tsp pepper
• 1-2 tsp cayenne red pepper (depending on your taste)
• 1 1/2 tsp oregano
• 3 tsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt

^*Try to get the meat guy at the grocery store to run the meat through the grinder a few times, or if you have a food processor, run it through in batches.
 

1. Combine all ingredients in a large bowl. Knead for 10 minutes, of longer if you can stand it. 
2. Shape into two tightly formed loaves.
3. Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit. Look out, people may start licking the oven around 90 minutes into the cook time.
4. Cool loaves and slice into thick slabs.
5. Meat can be frozen for future use.
6. For the inside pieces, fry in a frying pan for a few minutes before serving so they get nice and crispy.
7. Serve meat piled high on top of pitas, top with diced tomatoes and onions, and loads of donair sauce. To prepare pitas, turn a frying pan onto medium-high. Run each pita under running tap water, and then fry in the pan for 30 seconds to one minute on each side. The water and heat will make them more pliable for eating, and enhance their flavor.

Super-Thick Donair Sauce Recipe

• 14oz tin of sweetened condensed milk
• 1/2 cup vinegar
• 1 tsp garlic powder

1. Stir together in a large bowl. You really need to stir for a long time to get the condensed milk and vinegar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.
2. If you don't like your donair sauce super-thick, you can thin it out with a little evaporated milk, but not too much or you will throw off the balance of flavors.

Garlic Fingers

• Your favorite pizza dough (enough to make one 12-inch round pizza)
• 2 Tbsp. butter
• 2 cloves garlic, finely chopped or grated
• 1/4 cup melted butter
• Few tbsp. finely chopped parsley (optional)
• Lots of mozzarella cheese

1. In a small skillet, over medium heat (not too hot or garlic will burn), melt first 2 tbsp. butter, and saute garlic for a few minutes just until tender, not burned or it will have a bitter taste.
2. Combine sauteed garlic/butter mixture with the melted butter, parsley. Brush over pizza dough. 
3. Cover with mozzarella cheese and bake at 425 for approx. 12-18 minutes